Looking for a wine bar in NYC, are you? Pop into Corkbuzz at Chelsea Market for a glass of something spectacular and a meticulously curated selection of cheese, charcuterie and other friendly small bites. Consulting chef Missy Robbins stacks meaty Italian cotechino (a type of salami) on a crusty baguette with herbed salsa verde and bold garlic aioli that any fine wine should be so lucky to be served alongside.
Find cotechino at an Italian grocery with a good salumi selection. Robbins recommends Cotechino Levoni, which is available online.
For the salsa verde
- 3 eggs
- 3 bunches flat parsley, finely chopped
- 1/2 bunch chives, finely chopped
- 1 cup tarragon leaves, finely chopped
- 1 large shallot, finely minced
- 2 cloves garlic, finely minced
- 1 1/2 cups olive oil
- 1/4 cup Dijon mustard
- red wine vinegar
For the aioli
- 1 cup egg yolks, beaten
- 6 cloves garlic, germ removed, minced
- 1/2 cup roasted garlic cloves
- 3 lemons, with finely grated zest
- 1 quart canola oil
- 2 tablespoons olive oil
- 1 pound Cotechino sausage, skin removed, sliced in 4
- 4 6-inch-long pieces of baguette
- 4 tablespoons aged balsamic vinegar
(Makes more than is needed for the sandwiches)
- Bring a medium pot of water to a boil. Submerge the eggs and bring to a light simmer for 6 minutes.
- Strain eggs and chill in ice water. Remove the yolks; they should be set on the outside but still slightly runny in the center.
- Finely chop the yolks and transfer to a bowl with the herbs, shallot, garlic, olive oil, and mustard. Stir to combine.
- When ready to serve, season the mixture with red wine vinegar and salt, to taste.
- In the bowl of a food processor fitted with a blade, blend the egg yolks, garlic and roasted garlic until very smooth.
- Slowly stream in the canola oil to emulsify into a thick puree. Add lemon zest and salt to taste, being sure not to overmix. Keep chilled.
- Heat the olive oil in a large cast-iron skillet over high heat.
- Add the sausage slices in a single layer and sear on both sides until browned.
- Slice baguettes in half lengthwise and toast until just crispy on the outside.
- For each sandwich, spread aioli on the bottom half of the baguette and top it with sausage. Spread salsa verde on the top half of the baguette and on the sausage, and drizzle balsalmic vinegar over the top. Close each sandwich and serve hot.
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